I have been wanting to try something different with Ground Turkey and this recipe is something new and delicious. You will just have to see for yourself. 147 more words
A spicy Yotam Ottolenghi recipe (with the addition of prawns) from his book PLENTY.
To make the sambal combine 5 de-seeded fresh red chillies, 5 de-seeded dried red chillies, 100g (3½ oz) of red shallots, 1 diced clove of garlic, 2 tablespoons each of oil and water and ½ a teaspoon of salt in a food processor and process to a fine paste. 205 more words
Featured on Food & Wine Magazine’s Instagram account for #thisisfall, September 2014
When I made these chops, Mike took one look and asked, “Are those steaks?” 632 more words